Combine your flour, baking powder, sugar and salt together in a medium sized bowl.

Create a well in the center of your dry ingredients before adding your remaining ingredients.

Use a fork or a whisk to whisk the ingredients together until well combined. The mixture should be smooth and be of a pouring consistency similar to pancake batter. If it is too thick, feel free to add an extra tablespoon or two of milk.

Open a large snap-lock bag (or piping bag) and pour all of your batter into it. Close the seal on the top removing all of the air out of the bag before you do so. I like to also tie off the bag or add a piece of tape to secure the batter before continuing.

Set your batter aside while you prepare your oil for frying.

Place your oil into a small to medium sized saucepan and begin to heat on a medium temperature. Allow your oil to reach 190 degrees celcius before frying your funnel cakes.

When your oil is ready, cut one of the pointed corners of your snap-lock bag off. You want to create an opening that is about 1 cm round.

Drizzle a thin stream of batter into your hot oil, you want to make circular and zig-zag style movements.

Let your funnel cake fry for about 90 seconds. Use a pair of metal tongs to flip it and cook for a further 90 seconds on the other side

Remove your cooked funnel cake from the oil and place on a paper towel to drain off any excess oil while you cook your next funnel cake.

Repaet this process until you have used all of your batter.